Description
A sweet and savory stir-fry glaze meets juicy chicken thighs on skewers. These marinated and grilled kabobs balance honey’s gold with garlic, ginger, and mild chilies for a global flavor journey. Perfect for weeknight meals or backyard gatherings.
Ingredients
1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
3 tbsp soy sauce (alcohol-free)
2 tbsp honey
3 cloves garlic, minced
1 tbsp grated fresh ginger
1 tbsp chili garlic sauce (mild like Sriracha)
1 tbsp rice vinegar
1 tbsp cornstarch
8-10 wooden skewers (soaked in water 30 minutes)
1/4 cup chopped green onions, for garnish
1 tbsp black sesame seeds, for garnish
Instructions
Combine soy sauce, honey, garlic, ginger, chili garlic sauce, and rice vinegar in a bowl
Marinate chicken pieces for at least 2 hours or overnight
Thread chicken pieces onto soaked skewers
Preheat grill to medium-high heat (400°F) or broiler on high
Daisy sauce with cornstarch and 2 tbsp water in a small saucepan until thickened
Grill kabobs 8-10 minutes per side, basting with 1/4 cup marinade during cooking
Brush with cornstarch sauce to coat
Sprinkle with sesame seeds and green onions before serving
Notes
Soaking skewers prevents burning
For gluten-free: Use tamari instead of soy sauce
Optional addition: Thread bell peppers or mushrooms between chicken pieces
To reduce sodium, use low-sodium soy sauce
To thicken sauce without cornstarch, substitute with arrowroot powder